Authentic Chicken Adobo Recipe - Allrecipes.com
Authentic Chicken Adobo  Recipe
  • READY IN ABOUT 6 hrs

Authentic Chicken Adobo

Recipe by  

"Adobo is a simple and hearty Filipino dish. In this version, chicken is marinated in vinegar and soy sauce, then slowly cooked with garlic and spices. Serve over steamed white rice."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 30 mins
  • READY IN

    5 hrs 50 mins

Directions

  1. Combine vinegar, soy sauce,1 head garlic, bay leaves, garlic powder, black pepper, and 1 1/2 teaspoons annatto powder in a large bowl. Add chicken, stir to coat with marinade, cover, and refrigerate for at least 4 hours.
  2. Remove chicken from the marinade and pat dry. Reserve the marinade.
  3. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chicken in the hot oil until browned, about 4 minutes per side. Remove skillet from heat.
  4. Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Cook and stir 1 head garlic until browned, about 3 minutes. Add 1 1/2 teaspoons annatto powder; simmer for 3 minutes.
  5. Pour annatto mixture over chicken and add reserved marinade. Bring to a simmer, cover, and cook until chicken is tender, about 45 minutes. Uncover and cook until sauce has reduced slightly, about 10 minutes.
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Reviews More Reviews

Nov 12, 2013

MissiFizzle...the garlic and annatto powder are SUPPOSED to be listed twice, you ADD more after you brown the chicken!! Maybe then it would be a 5 star recipe, a lot more flavor!!

 
Nov 10, 2013

FYI... garlic and annatto powder are both listed twice

 

6 Ratings

Sep 23, 2014

Great recipe! Yes, the annatto and garlic are listed twice, because they are used twice...SMH. McCormick now has ground annatto (Achiote Molido), so it's a little easier to find in larger grocery stores. The second time I made it I used reduced sodium soy sauce, and it definitely cut down on the saltiness from when I originally tried the recipe but kept the same great flavor. This one's a keeper!

 
Aug 30, 2014

I am making this recipe for the second time. It's great! Since annatto is a coloring (and I couldn't find it), I substituted a little turmeric. Last time I made it with chicken, this time I mixed pork and chicken and used a slow cooker. It was also wonderful! Since you end up with a ton of sauce, I thickened it with cornstarch at the very end and served it over UNSALTED rice. The sauce is quite salty (guess you could use low-salt soy). It's a very satisfying dish with flavor combinations I am familiar with in marinades but yet, with the vinegar, it turns out to be a very different taste experience...one that we loved! Oh...I wish I could find coconut vinegar but read other adobo recipes and used apple cider vinegar; again, delicious.

 
Oct 12, 2014

I followed the recipe exactly and the chicken was tender but my family didn't love the flavor.

 

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Nutrition

  • Calories
  • 599 kcal
  • 30%
  • Carbohydrates
  • 8 g
  • 3%
  • Cholesterol
  • 194 mg
  • 65%
  • Fat
  • 37.7 g
  • 58%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 54.5 g
  • 109%
  • Sodium
  • 1084 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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